Gooseberry Patch

Happy Valentine's Day!

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Dessert on the Menu!

This week's Menu of the Week comes from our cookbook, 101 Cupcake, Cookie & Brownie Recipes!is perfect for this time of year! Not just for Valentine's Day tomorrow but for all year long...plus don't winter days deserve more dessert? We think so!

With a chapter for each treat in the title, our cookbook also includes a bonus chapter of extra-special recipes to add some fun to your celebrations!

As you may expect, this week's Menu of the Week isn't exactly a meal you could sit down and enjoy all at once, but we hope it'll inspire you to fix a new dessert or two this week!

Below, you'll find a sampling of recipes from each chapter...follow us on Twitter and get a recipe EVERY DAY this week too! Click over to our Online Recipe Box for LOTS more from 101 Cupcake, Cookie & Brownie Recipes !

 

2-Kiss Cupcakes
This deliciously surprising recipe was shared by Athena Colegrove of Big Springs, Texas. Bake these for your family and you’ll be guaranteed not just kisses, but plenty of hugs, too!

3/4 c. butter, softened
1-2/3 c. sugar
3 eggs, beaten
1-1/2 t. vanilla extract
2 c. all-purpose flour
2/3 c. baking cocoa
1-1/4 t. baking soda
1/4 t. baking powder
1 t. salt
1-1/3 c. water
60 milk chocolate drops, divided

Beat butter, sugar, eggs and vanilla; set aside. Combine flour, cocoa, baking soda, baking powder and salt; add alternately with water to butter mixture. Fill paper-lined muffin cups half full. Place a chocolate drop in center of each. Bake at 350 degrees for 20 minutes. Let cool. Frost with Chocolate Frosting. Top each with a chocolate drop. Makes 2-1/2 dozen.

Chocolate Frosting:

1/4 c. margarine, melted
1/2 c. baking cocoa
1/3 c. milk
1 t. vanilla extract
3-1/2 c. powdered sugar

Combine all ingredients; beat until smooth. 

 

The Ultimate Chip Cookies
Cindy Griffin of Bloomfield, Missouri shared this recipe with us. Bursting with flavor, these will be an
instant hit! 

2-1/2 c. all-purpose flour
1 t. baking soda
1/2 t. salt
1 c. butter, softened
1 c. brown sugar, packed
1/2 c. sugar
2 eggs, beaten
1 T. vanilla extract
3/4 c. semi-sweet chocolate chips
3/4 c. white chocolate chips
3/4 c. peanut butter chips
3/4 c. candy-coated chocolate
    mini-baking bits
1/2 c. chopped pecans

Combine flour, baking soda and salt; set aside. In a large bowl, beat together butter and sugars until light and fluffy; blend in eggs and vanilla. Mix flour mixture into butter mixture; fold in chips, baking bits and pecans. Drop by tablespoonfuls 2 inches apart onto ungreased baking sheets; bake at 375 degrees for 10 to 12 minutes. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely. Makes about 4 dozen.

 

Swirled Peanut Butter Cheesecake Bars
This is a rich and delicious dessert for all cheesecake lovers! Jen Stout of Blandon, Pennsylvania came up with this amazing flavor combination.

2 c. graham cracker crumbs
1/2 c. butter, melted
1-1/3 c. sugar
2 8-oz. pkgs. cream
    cheese, softened
1/4 c. all-purpose flour
12-oz. can evaporated milk
2 eggs, beaten
1 T. vanilla extract
6-oz. pkg. peanut butter &
    milk chocolate chips

Combine cracker crumbs, butter and 1/3 cup sugar. Press into the bottom of an ungreased 13"x9" baking pan. Beat cream cheese, remaining sugar and flour until smooth. Gradually beat in evaporated milk, eggs and vanilla. Reserve one cup cream cheese mixture; spread remaining mixture over crust. Microwave peanut butter & chocolate chips in a microwave-safe bowl on medium for one to 2 minutes; stir until smooth. Stir in reserved cream cheese mixture; pour over bars. Swirl mixtures with a spoon, pulling plain cream cheese mixture up to surface. Bake at 325 degrees for 40 to 45 minutes, until set. Cool on a wire rack; refrigerate until firm. Cut into bars. Makes 20.

 

Frosty the Cupcake
This recipe is from Jo Ann's kitchen and they're almost too cute to eat! Double this recipe for wintertime get-togethers and sledding parties.

8-1/2 oz. pkg. favorite-flavor
    cake mix
1/2 c. creamy peanut butter
24 round buttery crackers
2 6-oz. pkgs. white baking
    chocolate, coarsely chopped
1 c. mini semi-sweet
    chocolate chips
12 pieces candy corn, yellow
    ends removed
24 pieces red candy-coated
    chocolates
.68-oz. tube red decorating gel
16-oz. container white frosting
Garnish: blue candy sprinkles

Follow the package directions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spread peanut butter over half the crackers; top with remaining crackers. In a microwave-safe bowl, melt white chocolate for one to 2 minutes; stir until smooth. Dip each sandwich in chocolate and let excess drip off; set on wax paper. Immediately place chocolate chips for eyes and mouth and candy corn for nose. Place a candy-coated chocolate on each side of the face and connect with a line of red decorating gel. Let set. Frost cupcakes with frosting and garnish with sprinkles. Top with a snowman sandwich. Makes one dozen.

 

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Want to learn more about 101 Cupcake, Cookie & Brownie Recipes
or add it to your cookbook collection? Click below!

 

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Valentine's Day is Coming Up...

Baking up something special this weekend
to treat your Valentine?

Maybe you're making some treats
to take to school or work?

Our Sweet Shoppe Collection of FREE printables
is an easy way to add a finishing touch...
see below for gift tags, treat-toppers
and recipe cards too!

Gooseberry Patch Sweet Shoppe Collection

 

 

Want even more inspiration? Check out our cookbook, 101 Cupcake, Cookie & Brownie Recipes shown on the cover of this collection...filled with decadent treat perfect for YOUR sweeties! Tune in Monday for a whole sampling of recipes from this book in our Menu of the Week.

 

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Rounding Up Valentine's Recipes!

With Valentine's Day coming up next week, we thought we'd devote this week's Recipe Round-Up to treats that you'll share with your sweeties. Could be a special breakfast treat to enjoy, a heart-shaped lunch, a romantic dinner for two or any recipe that shows you love them. So, tell us...

What are YOUR favorite VALENTINE'S DAY recipes?
Share 'em all in today's Recipe Round-Up!

 

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Here's a recipe to inspire you from our cookbook, Church Suppers...enjoy!

Razz-Ma-Tazz Bars
This recipe was shared by Kimberly Hancock from Murrieta, California...the ribbon of raspberry makes them extra special!

1/2 c. butter
2 c. white chocolate
    chips, divided
2 eggs
1/2 c. sugar
1 c. all-purpose flour
1/2 t. salt
1/2 t. almond extract
1/2 c. seedless
    raspberry jam
1/4 c. sliced almonds,
    toasted

Melt butter in a large microwave-safe bowl on high setting for one minute; stir. Add one cup chocolate chips; let stand without stirring. In a large mixing bowl, beat eggs until foamy. Add sugar; using an electric mixer on high speed, beat for 5 minutes. Stir in butter mixture. Add flour, salt and extract; mix at low speed until combined. Spread 2/3 of batter in a greased and sugared 9"x9" baking pan. Bake at 325 degrees for 15 to 17 minutes, until golden around edges; remove to a wire rack. Heat jam in a small microwave-safe bowl on high for 30 seconds; stir. Spread jam over warm crust. Stir remaining chocolate chips into remaining batter. Dollop batter by tablespoonfuls over jam; sprinkle with almonds. Bake for an additional 25 to 30 minutes, until edges are golden. Cool completely in pan on wire rack. Slice into bars. Makes 16.

We'd love to have you link up below, but even if you don't have a blog to link, tell us about your recipe in the comments or, if you have a moment, share it with us on our website!

 

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Link up your favorite VALENTINE'S DAY recipes below
and, if you're joining this hop, link back
here by using the handy button below.

Want to add this hop to your OWN blog?

Be our guest...just click here to get the code.

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Sweeten Up Your Desktop!

Ready for February's desktop wallpaper?
Enjoy a touch of sweetness every time
you use your computer! 

 

Click above to view larger!

To save it as your desktop wallpaper or background, just click on the image above and then, when the window pops up, right-click or control-click on that image and then save it...easy!

You can also download it in a few different sizes from our website.

Click here to visit our download page!

If you're downloading from our website, you can follow these instructions to install Gooseberry Patch Desktop Wallpaper on your computer:

PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!

Mac users: Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!

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New for Your Collection!

If you're a member of our Circle of Friends email club, you've already seen our two newest titles in our handy, take-along, purse-size cookbook series, Our Favorite Recipes. If not, today might be your first look...two sample recipes plus a video tour below!

 

This first recipe is from Our Favorite Game-Day Recipes and is sure to be a crowd-pleaser for the big game coming up!

Cranberry Cocktail Sausages

16-oz. can whole-berry cranberry sauce
1/3 c. seedless raspberry jam
1 t. cornstarch
1/2 t. hot pepper sauce
2 14-oz. pkgs. mini smoked sausages
Optional: sliced green onion

Mix together all ingredients except green onion in a large saucepan over medium-high heat; stir frequently until simmering. Reduce heat to low. Cook, uncovered, for 15 minutes, stirring occasionally, until sausages are heated through. Place in a serving dish and sprinkle with green onion, if desired. Serves 6 to 10.

 

If you've ever wanted a treat (or a meal!) that satisfies without leaving leftovers for days, Our Favorite Recipes for One or Two is just what you've been hoping for. The dessert below would be delicious for sharing with your sweetie!

Mocha Mousse
 

1 c. semi-sweet chocolate chips
3 T. powdered sugar
3 T. brewed coffee
3 egg yolks
1-1/4 c. whipping cream, whipped

Melt chocolate over hot water in a double boiler. Add sugar and coffee; stir in egg yolks, one at a time. Stir until mixture thickens; remove from heat and let cool. Add whipped cream to chocolate mixture, blending well. Spoon into 2 serving dishes; cover and refrigerate one hour. Serves 2.

 

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Because You're Sweet...

Pass on this valentine to someone you love...just click below!

Whip Up Something Special!

 

We've saved one of the best parts of this week's Cookbook of the Week for last. Today we're sharing three recipes from the special decorating chapter in 101 Cupcake, Cookie & Brownie Recipes!

Along with these three recipes and ideas, you'll find an entire selection of ideas for year 'round holidays plus some that are fun (and delicious!) for any day of the year. They're sure to spark your kitchen creativity and make your sweet treats even more memorable! As you're reading, click on any of the images below to see the photo larger.

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These tasty little cakes couldn't be any sweeter, could they? Look for the large candy sprinkles in the cake decorating section of your local craft store.

Baby Rattle Cupcakes

Tori Willis of Champaign, Illinois, shared this clever idea and recipe wtih us. She suggests even tinting the frosting to match Baby’s nursery...love it!

18-1/2 oz. pkg. yellow cake mix
16-oz. container white frosting
red and blue food colorings
24 lollipops, unwrapped
Garnish: large candy sprinkles
Optional: bows

Follow the package instructions to prepare cake mix and bake in paper-lined muffin cups; let cool. Spoon Vanilla Glaze over cupcakes; let stand until set, about 10 minutes. Divide frosting in half; use a few drops of food coloring to tint one half pink and the other half blue. Place each colored frosting in a plastic zipping bag; snip off a tip and pipe designs onto cupcakes. Attach candy sprinkles with a dot of frosting. Insert a lollipop in the side of each cupcake; tie on bows, if desired. Makes 2 dozen.

Vanilla Glaze:

3 c. powdered sugar
3 T. water
2 T. light corn syrup
1/2 t. vanilla extract

Beat all ingredients until smooth.

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What birthday girl or boy wouldn't love to have their own little cookie cake? Since you make them from refrigerated cookie dough, you could bake as few or as many as you like...whip up just one for a friend and make her day!

Birthday Cake Cookies

Nancy Wise of Little Rock, Arkansas shared this recipe. She writes, "I'm the baker in the family and my granddaughter, Hannah, isn’t fond of cake. I made these for her eighth birthday and she was tickled pink!"

16-1/2 oz. tube refrigerated sugar
    cookie dough
16-oz. container white frosting
few drops desired food coloring
Garnish: candy sprinkles
10 birthday candles

Shape 1/3 of cookie dough into 10, one-inch balls; press into bottoms and up sides of lightly greased mini muffin cups. Shape remaining dough into 10 equal balls; press into bottoms and up sides of lightly greased regular muffin cups. Bake at 350 degrees; bake mini cookies 8 to 9 minutes; bake regular cookies 10 to 11 minutes. Cool 5 minutes in tins on wire racks. Remove cookies to wire racks; cool completely. Tint the frosting with food coloring. Spread frosting over top and sides of each cookie. Place one mini cookie on top of one regular cookie. Decorate with sprinkles. Press a candle into center of each cookie. Makes 10.

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With Valentine's Day coming up tomorrow, we couldn't resist including this treat...with cherries and chocolate, your sweetheart will LOVE it!

Be Mine Cherry Brownies

Dana Cunningham of Lafayette, LA
Bake an extra-special Valentine for your sweetie!

18.3-oz. pkg. fudge brownie mix
3 1-oz. sqs. white baking chocolate
1/3 c. whipping cream
1 c. cream cheese frosting
1/4 c. maraschino cherries,
    drained and chopped
1-1/2 c. semi-sweet chocolate chips
1/4 c. butter
Garnish: candy sprinkles

Prepare brownie mix according to package instructions. Line a 13"x9" baking pan with aluminum
foil, leaving several inches on sides for handles. Spray bottom of foil with non-stick vegetable spray; spread batter into pan. Bake at 350 degrees for 24 to 26 minutes; let cool. Lift brownies from pan; remove foil. Use a 3-inch heart-shaped cookie cutter to cut brownies. In a microwave-safe bowl, melt white baking chocolate and whipping cream for one to 2 minutes, stirring until chocolate is melted; refrigerate 30 minutes. Stir frosting and cherries into chilled chocolate mixture; spread over brownies. In a microwave-safe bowl, melt chocolate chips and butter for one to 2 minutes, stirring until smooth. Transfer to a plastic zipping bag, snip off a tip and drizzle over brownies. Garnish with sprinkles. Makes 14.

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Perfect for Valentine's Day!

With Valentine's Day right around the corner, today's Friday Fun post features a project perfect to surprise Mom, sisters and best friends...anyone who's been extra sweet to YOU!

 

This idea originally appeared in our crafty booklet, Homemade Gifts from the Heart, as a thank you gift but its shape is just right for a sweetheart you know.

 

 

 

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Want to get crafty?
Whip up a Sweetheart Ribbon Wreath!

Click the picture above to see the wreath up close.

Below, you'll find easy instructions to make one of your own, plus a cookie recipe you can use for the treats. It'd be just as sweet to fill the little bags with jelly beans, conversation hearts or chocolate kisses too!

To make the wreath:
You'll need to choose...

• two fabrics
• two 1" wide ribbons
• one 5/8" wide ribbon

Tear each fabric piece into about twenty-four 1-1/2" x 6" lengths.  Next, cut each ribbon into twenty-four 6" lengths.

Use needle-nose pliers to pull a coat hanger into an oval shape, as shown at right. 

 

Then form the hanger into a heart shape, cutting off the top of the hanger with wire cutters. See photo at left for details.

 

Tie the fabric and ribbon lengths around the wire wreath. Next, use the 1/4" wide ribbon to tie small cellophane bags of cookies or treats onto the wreath. Lastly, add a ribbon hanger to the top of the wreath. That's it!

Use your favorite cookie recipe for the treats or fill those bags with whatever you like. Here's a bonus recipe from our Cookbook of the Week, Fast-Fix Meals!

Choco-Berry Cookie Drops
Thanks to Edward Smulski of Lyons, Illinois!

18-1/4 oz. pkg. devil's food cake mix
1/2 c. oil
2 eggs, beaten
1/2 c. white chocolate chips
1/2 c. semi-sweet chocolate chips
1/2 t. vanilla extract
1/2 c. raspberry jam

Blend dry cake mix, oil and eggs together until well mixed. Add chocolate chips, vanilla and jam; blend well. Drop by half-teaspoonfuls onto lightly greased baking sheets, leaving room for cookies to expand. Bake at 350 degrees for 6 to 10 minutes. Makes 7 to 8 dozen.

 

Want to share these goodies with someone sweet?
Just click the button below!

Fun for February!

Add a little love to your desktop
with this month's wallpaper!

Click here to visit our download page!

To install Gooseberry Patch Desktop Wallpaper on your computer:

PC users: Click on the image size you want for your desktop and wait for the image to load. Right click on the image and select "Set as background." Now you can enjoy your new Gooseberry Patch wallpaper!

Mac users: Click on the image size you want for your desktop and wait for the image to load. Control Click on the image and select “Save Image” and save to your desktop or wherever you would like the file to be kept. From your System Preferences click on “Desktop & Screen Saver” and navigate to choose your wallpaper file. Now you can enjoy your new Gooseberry Patch wallpaper!

Want to share this new wallpaper with your Facebook friends or email it to someone who'd enjoy it? Click the handy share button below!

Welcome Back, Links We Love!

You may remember the Links We Love series that started last summer. Well, we loved sharing these great finds so much, we're bringing it back for one Friday each month, starting today!

First up is one of our favorite sources of inspiration...

How About Orange!

Jessica Jones is the voice behind this super-creative blog. In her non-blogging hours, she works as a designer and makes really neat fabric and ribbon.

The link we're sharing today is just in time for Valentine's decorating...we LOVE this pretty heart garland!

 

Simply cut hearts from fabric in graduated sizes, spray with fabric stiffener and sew together to make your own sweet hearts. Jess features more complete instructions...so clever!

 

 

 

 

Jess recommends running thread through the back heart to make the garland...we think they'd look pretty strung on ribbon too, using a dab of fabric glue to secure.

 

Well, we have OUR weekend project! Want to make one too? Be sure to come back and share a link. We'd love to see 'em!

While you're at it, add How About Orange to your list of blogs to visit often. Jess always has something cute and clever going on!

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Have a great link you've found - whether a blog or another website?
Send it our way or post it in the comments below.
We'd love to hear what strikes your fancy!

 

Pass on this Link We Love...it's too good not to share!

Happy Valentine's Day!

Cupcakes with Sawyer!

For Valentine's day this year, Sawyer and a little buddy made cupcakes...I wanted to share some of the sweet photos from that day.

Testing out the icing...yep, it's yummy!

Starting to actually put the icing ON the cupcakes...

All done...now for the sprinkles!

 

A baker's dozen, ready to enjoy!

 

Want to make your Valentine some treats from scratch?
Give this recipe from Gifts for Giving a try!

Pineapple Upside-Down Cupcakes

1/2 c. butter, divided
7 T. brown sugar, packed
1 t. cinnamon
3/4 c. pineapple tidbits, drained
    with juice reserved
6 maraschino cherries, drained
    and halved
1 c. cake flour
1-1/2 t. baking powder
1/2 t. salt
1 egg, separated
1/4 c. sugar
1 t. vanilla extract

Melt 1/4 cup butter in a small saucepan; stir in sugar and cinnamon until blended. Remove pan from heat; add pineapple. Lightly grease each cup in a 12-cup muffin tin; spoon one tablespoon mixture into each cup. Place a cherry half, round side-down, in the center of each cup; set aside. In a small bowl, combine flour, baking powder and salt. In a separate bowl, beat egg white until stiff peaks form. In a large mixing bowl, cream remaining butter and sugar; beat in egg yolk and vanilla. Alternately add flour mixture and 1/2 cup reserved pineapple juice, beating well after each addition; fold in egg white. Pour mixture evenly into muffin cups. Bake at 350 degrees for 20 to 25 minutes until cupcakes test done. Cool in pan on a wire rack for 10 minutes; invert onto a baking sheet to cool. Makes 12.

Have a sweet Valentine's day!

Crafty Fun for Friends!

Here in Ohio, we're on a break between snow storms but it's definitely a day to stay warm & cozy on the couch. If you're snowed in, or just want to spend the day creating, whip up some of these sweet bookmarks for your best girlfriends...Valentine's day is just around the corner!

Vintage Button Bookmark

You'll need...
buttons
embroidery floss 
optional: tassel, charm

Sort through your button box to find enough buttons to create a bookmark the length you want. When lined up edge to edge, it should be between 6" and 8" long. For this project, flat ones work the best. Lace the floss through two holes of each button so they will lay flat. Tie ends to secure the buttons and add a tassel or charm at one end, if you like.

Have a special button that really stands out? Sew it onto a length of silky ribbon for an easy twist on this bookmark.

What's better than making these sweet bookmarks for girlfriends? Inviting those same girlfriends over for a "crafternoon" of course! Get together on Valentine's Day or any day...everyone can bring their favorite supplies and a creative idea or two to share.

Be sure to stop by the blog later this week for a yummy treat to make and enjoy with your crafty friends!